in a plastic bag, place the lamb inside, careful not to puncture the bag with the ribs

pour in the red wine vinegar and let it marinate for about an hour

preheat the oven at 375F

take this out of the bag and sear the outside of the lamb, think of this as if you want to keep in all the juice when you bake it

cover with tin foil and bake for 20 min, this creates a medium, blushed lamb, leave it in a bit longer if you want your lamb cooked well.

While the lamb is baking, blend all the ingredients to make the sauce

Start on the herb crust, blend all ingredients until combined and the bread crumbs take on the vibrant green color. Note that this doesn’t happen right away, but it will! Be patient and keep blanching.

Take the lamb out and cover the outside the the herb crust, careful, it’s hot!

Put it back in the oven for a few minutes and take out to let it rest for at least 10 minutes before cutting.